I love quick breads because they are so easy to make. I’m not sure why I never thought to make a Nutella quick bread, until now. I got the idea after seeing a Biscoff quick bread.
This bread was easy to make. And even thought it is a quick bread, it does have a a texture that resembles a bread. Just a really delicate bread. It wasn’t too sweet, which is usually what you want for a bread, but it just seemed odd to have Nutella and not be very sweet.
So I baked a version with a swirl of Nutella in the middle to give it some extra sweetness and Nutella flavor. (Though unfortunately most of the swirl stuck to the top of the bread.)
I was going through my computer files and came across a file of pictures of this pumpkin coffee cake that I made a while back but completely forgot to post about.
Pumpkin, streusel, cake. So good. Everyone in my family loved this cake.
The actual cake slices ended up having a bunch of holes. I’m not quite sure what happened. It wasn’t pretty to look at but since we just ate it at home it didn’t matter too much. It still tasted really good though. This was one dessert that was gone within two days. I’ll have to make it again later to see if I can get rid of all the holes.
Joël Robuchon is one of the most well known and decorated chefs. He was named Chef of the Century in 1989, and has accumulated 26 Michelin Guide stars, more than any other chef in the world.
Joël Robuchon restaurant in Las Vegas, located inside the MGM Grand Hotel, is the lone 3 Michelin star restaurant in Las Vegas. When planning my trip to Vegas, I wanted at least one very nice fine dining experience at a Michelin star restaurant. I spent quite a bit of time researching the various restaurants, but once I stumbled onto Robuchon, with its promises of a grand bread cart and a mignardises dessert cart, my mind was made up.
A little internet research alerted me to the fact that Joel Rubochon offers a complimentary gold limousine transportation to and from your hotel to the restaurant. This was perfect for us because we were staying at the Encore, which is quite a walk from the MGM and we didn’t have a car. If you do wish to use their limo service, make sure you make your limo reservation at least 24 hours in advance, but I would advise even earlier.
The limo experience isn’t just limited to a complimentary limo, but it also provides you a glimpse into another part of the MGM Grand that is not usually viewable to the general public. Rather than taking you to the public entrance, the limo takes you to a private entrance, full of villas, fountains, lush greens. These grounds are reserved for stars and high rollers invited to stay at the villas. Once we arrived, the hostess greeted us, and escorted us through the private sections of the MGM until we reached the restaurant.
The restaurant setting is intimate, holding only a dozen tables. It gives the appearance of entering someone’s house rather than a restaurant, with the hanging chandelier, and chairs filled with plush royal purple pillows. On the table, everything was lined with gold, from the place mats, to the napkin holders, to the silverware.
The restaurant offers a few prix fixe options as well as a full 14-16 course menu degustation ($425 per person). We were not considering the menu degustation for several reasons (budget, stomach space, time constraints). All the prix fixe menus include a complimentary amuse bouche, the famed bread cart, and the mignardises cart. The prices vary depending on how many courses you want to have, ranging from two to four6. Robuchon is flexible and allows your party to choose different prix fixe options. A lot of restaurants I’ve dined at require everyone at the table to order the same tasting menu.
I was undecided between the four and six course menus but ended up choosing the four course. This was something I immediately regretted after sampling my first course.
Once I started browsing the prix fixe menu choices, I could definitely see why so many people end up choosing the full menu degustation. First, none of the menu degustation options were offered on the prix fixe menu. Second, while the prix fixe menus are quite a bit less in price, over half of the prix fixe choices had supplements that required an additional cost (ranging between $35-80 extra). If you choose a few of the dishes that require the additional charge, suddenly $425 for 16 courses doesn’t sound so bad. Finally, I found the descriptions and dishes offered on the menu degustation to be much more enticing than the ones being offered on the prix fixe menu.
First, our complimentary amuse bouche.
The dish came out with smoke swirling around the clear glass bowl. It was an entertaining effect. Inside the bowl was a blood orange gelee. It was cold, tangy, and a perfect way to start the meal.